'bits & morsels'

"Bits and Morsels" by Jordana Z, is an ongoing collection of information from the world of the foodies and foodblogs:

Foie Gras was recently banned in Chicago. If you didn't know, the luxurious melt-in-your-mouth texture of foie gras is accomplished, simply, by force feeding geese with metal tubes, resulting in a liver replete with fat. Other cities are facing a foie gras ban, hence many chefs are creating recipes for “faux gras,” compensating for the lack of the real thing. Many of these recipes call for chicken livers and even tofu!! [The Wall Street Journal]

It’s about time. Peter Luger Steakhouse has added a new steak to its menu, which hasn't happened since the restaurant opened 120 years ago. The new rib-eye steak is available for $38.95, which in this city is a bargain. This was added to the menu because there is a shortage of top quality porterhouse steaks. Given that so many steakhouses have opened in the past few years it wouldn’t surprise me if there were a shortage of cows too. [Grub Street]

Head to tail eating is in vogue. The concept here is that no part of the animal is inedible. It used to be that certain cuts of the animal, i.e. the stomach, were considered low cuts and associated with low caste. However, in order to reduce waste, these low brow cuts are being transformed into high bow delicacies. Check out this photo essay of a head to tail dinner that was held at Incanto Restaurant in San Francisco. Don’t look if you are squeamish. [HungryMag.Com]. If the pictures don't cut it, check out the video here.

Fascinating Fungi. The process of cultivating mushrooms is surprisingly complicated. It includes many steps which take the mushroom from a Petri dish to a bag and finally to the plate (and palate). For a more in depth examination of the process, view this photo tour of Far West Fungi. [The Ethicurean] & [Far West Fungi]

How sweet it is. This past Tuesday, Wednesday, and Thursday nights I was lucky enough to hear crooner Michael Buble at Radio City Music Hall. Now, the area around Radio City is not known for its great cuisine, but between the concerts and the rising temperatures, I had to eat, even with little appetite for dinner.

Michael Buble at Radio City Music Hall.

Inside Bis. Co. Latte.

However, I did have a few minutes to grab a snack, so I stopped by Bis. Co. Latte for some biscotti. Located on 10th avenue and 47th street, Bis. Co. Latte offers 34 varieties of biscotti that are baked fresh daily. The flavors range from savory red wine and pepper to sweet double chocolate and walnut to puppy friendly carob. The café is small but full of bright colors enhanced by natural light.

The biscotti are .85 cents each and very skinny, so it takes 2 or 3 of them to get your fill. Even if you buy 3, it’s still a bargain. They also offers more substantial food like room temperature Italian frittatas.

All of the baked goodies at Bis. Co. Latte are tiny so it gives you the opportunity to try many things without feeling like a glutton. There is also a counter that offers samples of all the biscotti combinations, so you can eat your way to biscotti heaven. Cooling off with an iced coffee, biscotti (or 3), and the music of Michael Buble. Not a bad summer evening.

I am going to try something different this week. Instead of picking a random restaurant to review, I would like to give you, our dear readers, a chance to select one of the three restaurants below. E-mail me your pick and I will do my best to please.